10 Healthy And Yummy Tomato Soup Recipes By Sanjeev Kapoor

Looking for a yummy and healthy tomato soup recipe? Then, you must try these amazing recipes created by the original Indian master chef, Sanjeev Kapoor. These soups not only have a unique taste and flavor but are also quick, filling, and can be consumed by anyone as an appetizer or main course. So, without any more delay, let’s get started and check out some tomato soup recipes by Sanjeev Kapoor.

Best Tomato Soup Recipes By Sanjeev Kapoor

1. Vegetarian Tomato Soup With Homemade Croutons

This is a yummy tomato soup recipe that is loaded with nutrition. The crisp homemade croutons make it taste even better. Let’s start with a video of Sanjeev Kapoor doing his kitchen kung fu and then move on to his other tomato soup recipes. Here you go!

2. Roasted Garlic And Tomato Soup

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Prep Time: 10 mins Cooking Time: 20 mins Serves: 2

Ingredients

8 medium tomatoes

1 garlic

2 tablespoons olive oil

1 medium-sized onion

1 bay leaf

2 sprigs fresh thyme (Ajwain ka phool)

1/2 cup tomato puree

10-12 basil leaves (Tulsi)

Crushed black peppercorns

1 slice white bread

Salt to taste

Olive oil to drizzle

How To Prepare

Peel the onions and chop them roughly.

Roughly chop the tomatoes.

Chop the garlic, toss into a bowl and add some salt and olive oil. Place it in the oven on high heat until the garlic is brown.

Fry the onions, tomatoes, bay leaf, and salt in olive oil. Add two to three cloves of garlic to this and then pour in some water.

Add the entire remaining bulb of garlic and the thyme sprigs and allow the pan to boil.

Add the tomato puree, basil leaves, and crushed pepper.

Heat the soup until the tomatoes are cooked and soft.

Strain the mixture and remove the garlic bulb and thyme sprigs. You will be left with some thin strained stock and a thick mixture.

Keep the stock aside for later use.

Blend the thick mixture, adding a little water if necessary. In the last whisk of the blender, add a slice of brown bread to the soup.

Ingredients

How To Prepare

Roughly chop the onions and tomatoes and crush the garlic.

Heat a pressure cooker and sauté the cumin seeds, onions, and garlic.

Add the chopped tomatoes and stir well.

Add salt and pepper to taste.

Pour two to three cups of water and allow this mixture to cook in the pressure cooker for about three whistles. When the steam goes down, open the pressure cooker and transfer the contents to a blender jar and allow it to cool for a while.

Once cool, add the trimmed bread slices and basil leaves to the blender jar and blend well.

Heat the blended soup and serve hot with a garnish of your choice.

4. Macaroni And Tomato Soup

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Prep Time: 30 mins Cooking Time: 20 mins Serves: 1

Ingredients

½ cup macaroni

2 medium tomatoes

1 tablespoon butter

2-3 cloves garlic

1 small onion

4 tablespoons tomato puree

5 cups vegetable stock

⅔ teaspoon black pepper

8-10 basil leaves

Salt to taste

How To Prepare

Boil the macaroni as directed on the pack and keep it aside after straining the water.

Chop the tomatoes and onion and crush the garlic cloves.

Heat the butter in a deep pan and sauté the garlic, onion, and tomatoes in it.

Cook them well for about 5-8 minutes and then add the tomato puree.

Once the puree is cooked and blended well with the other ingredients, add the vegetable stock, salt, and black pepper and boil for about 3-4 minutes.

Right before serving, add the macaroni and garnish the dish with basil leaves. Serve hot to the delight of your guests.

5. Tomato And Fennel Soup

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Prep Time: 10 min Cooking Time: 20 mins Serves: 4

Ingredients

6 medium tomatoes

100 grams fennel seeds (saunf)

2-3 tablespoons olive oil

1 medium onion

7-8 garlic cloves

⅔ teaspoon black pepper

1 bunch fresh coriander

3-4 tablespoons fresh coriander leaves

1 tablespoon extra virgin olive oil

Salt to taste

How To Prepare

Chop the onion and tomatoes.

Sauté the garlic, onion, and black peppercorns in olive oil.

Add the tomatoes to this and cook well.

Tie the fennel seeds in a muslin cloth and place it in the pan.

Cover the pan and allow it to cook for 2-3 minutes.

Tie the coriander stems together and place them in the pan.

Add two to three cups of water and salt to taste. After cooking it for 3-5 minutes, remove the fennel bag and coriander bunch.

Add chopped coriander and olive oil.

Pour this mixture into a bowl and blend coarsely or finely according to your preference. Serve hot.

6. Tomato, Carrot, And Coconut Soup

This one tastes amazing! Watch this video (in Hindi) to know how to make this tomato soup at home. The ingredients and directions are mentioned after the video.

Prep Time: 5 mins Cooking Time: 25 mins Serves: 4

Ingredients

1 ½ cups chopped tomatoes

1 cup grated coconut

3 tablespoons olive oil

5-6 cloves of garlic

1 chopped onion

½ cup sliced carrot

1 small bay leaf

2 small green chilies

2 cups of water or vegetable stock

1-2 tablespoons fresh cream

Freshly ground black pepper

How to Prepare

Heat the oil in a pan.

Add the garlic cloves, carrot, bay leaf, and the grated coconut.

Stir-fry for about a minute or two.

Add the green chilies, chopped tomatoes, and salt to taste.

Stir-fry for a minute and then add water or vegetable stock.

Cover and cook on medium heat until the tomatoes are cooked properly.

Scoop the tomatoes and other ingredients from the pan and toss them into a blender.

Add a cup of stock to the blender and whiz it.

In the meanwhile, strain the remaining liquid into another large pan.

Add the blended tomato to it and cook until it starts boiling.

Add a tablespoon or two of fresh cream. Mix well and remove from the flame.

Use a ladle to pour the soup into a bowl.

Garnish with freshly ground black pepper.

7. Tomato And Basil Soup

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Prep Time: 5 mins Cooking Time: 30 mins Serves: 2

Ingredients

1 cup roughly chopped tomatoes

1 bay leaf

10 black peppercorns

1 medium onion, sliced

8 cloves of garlic, chopped

½ cup celery, finely chopped

2 tablespoons olive oil

1 medium carrot, roughly chopped

1 tablespoon gram flour

1 teaspoon sugar

15 basil leaves

Water

Salt to taste

How To Prepare

Heat the pan and add the oil.

Throw in the peppercorns, onions, and bay leaf. Cook until the chopped onions become translucent.

Add celery, garlic, and a tablespoon of water.

Stir and cook for a minute.

Add the tomato, carrot, and a few basil leaves. Cook until everything comes together.

Add a cup of water, cover the lid, and cook for 10 minutes.

Remove from the flame and use a hand blender to blend the ingredients in the pan into a smooth paste.

Heat a skillet, dry roast the gram flour and add it to the tomato soup.

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